Sandwiches, burgers, meatballs, and more hearty main dishes for hungry crowds.
Win the crowd at your next game-day party by combining the awesome powers of pizza and sandwiches.
Because we can't always afford prime rib.
Perfect for Taco Night or Meatless Monday. (Or both.)
Super-crunchy, craggy fried chicken coated in toasted honey and spice.
Funky, spicy, and perfect in lettuce wraps.
You won't miss this meat in this vegan take on the classic gut-busting sandwich.
Layers upon layers of not-what-it-seems.
The oven shoulders most of the work in this easy lamb shoulder braise.
Cheesy, gooey, crisp-crusted, and satisfying.
No smoker? No worries.
Oven-cooked pulled pork that will please even the purists.
A 100% vegetarian version of the all-in-one comfort classic that never fails to bring big smiles and leave full bellies in its wake.
This cornbread has a moist, tender crumb and intense corn flavor.
Buttermilk brined chicken parm, packed into a full-size loaf of toasted ciabatta.
A New England classic that ought to be eaten everywhere.
Maximum crust and maximum flavor.
Flavorful grilled steak fajitas served with sizzled peppers and onions.
Marinated chicken thighs + broiler = dinner.
The key to fajitas in the oven is knowing how to maximize browning.
Thick, hearty, loaded with flavor, and entirely customizable.
This stovetop paella packs a lot more punch than the small service size suggests.
An absolute riot of delicious goodies, all packed into perfectly cooked rice.
A rich and meaty paella for your grill.
Silky and tender threads of smoked pork, studded with crunchy bits of bark.
Turn a simple slow-roasted pork shoulder into a Thai-inspired feast.
Shredded and juicy meat bathed in a flavorful sauce.
A party dip puts on a dinner jacket.
Skip the tortilla chips for once and go fully loaded baked potato instead.
Red beans and rice are good right away, but they're even better the next day.
All the best qualities of pulled pork, but funkier.
A descendant of paella, with all the global flair of New Orleans mixed in.
Great chile verde flavor in the pressure cooker, with just 15 minutes of hands-on work.
Comfort food at its best.
Use your sous vide cooker for extra-juicy, crispy, and foolproof carnitas.
So easy, it's practically done before you start.
Baked to hearty-yet-refined perfection.
A special salt is the key to this amazingly easy mac and cheese.
The pressure cooker makes beef stew that's short on time, but long on flavor.
Fully loaded, flavored fully.
Classic Italian-American ricotta and spinach manicotti, made with fresh pasta and a few little tricks.
An Italian-American classic.
Take a trip to Beantown's greatest bean dish.
Brisket ain't got nothing on this, baby.
Sous vide is the key to consistently moist brisket with a smoky bark.
An easy, pull-apart-tender, extra-porky roast.
You don't need an earthen pit to make this.
Extra-crispy, extra-browned, extra-cheesy, and delicious.
Whether traditional or smothered, chiles rellenos are a crowd-pleaser.
Extra-plump and juicy sausages from the sous vide cooker.
Rich, hearty, and rib-sticking, this is the Hungarian-American goulash of our winter dreams.
Sweet caramelized pineapple wrapped in smoky bacon makes for a great reverse al pastor taco.
Our smoky and spicy chicken tinga is so flavorful, you don't even need the traditional chorizo.
After dozens of pounds of stewed beef and scores of experiments, we've got the recipe for the ultimate beef stew.
These slow-cooker meatballs in a sticky Thai sauce are guaranteed to be tender and juicy.
An Irish classic with even more flavor.
Comfort in a bowl, thanks to a rich and spicy broth, melted cheese, and the toasty flavor of chilies.
This filling Greek-inspired dish turns traditional spanakopita into a one-skillet meal.
A hearty pasta, sausage, and cheese casserole, no oven required.
Bacon-jalapeño mac and cheese so easy, you can make it drunk.
Tender, plump shrimp with mushrooms, bacon, and herbs, all atop creamy cheese grits.
Tender, creamy black beans from scratch in under an hour.
Just as fast as the blue box, but way, way better.
Buttery, tender, and juicy beef with a nice charred, smoky flavor.
When done properly, ribs cooked sous vide are every bit as good as traditional barbecue, if not better.
A vegetarian po' boy so delicious, it should be an instant classic.
The easiest fried chicken recipe you'll ever see.
Chubby sandwiches stuffed with salmon, pineapple, peppery watercress, and avocado.
A Caribbean classic in taco form.
The crispiest, crunchiest, juiciest fried chicken around.
A Mexican-Southern mashup for the ages.
Pulled pork with chorizo spices topped with an elote-inspired creamy corn slaw.
Tender and flavorful red chile chicken enchiladas in an hour or less.
Slow-cooked shredded skirt steak topped with corn bread flavored with browned butter.
Deeply flavored, meaty chili and cornbread all rolled into one.
Juicy meatballs, creamy mozzarella, and the ideal sub construction.
Tender chicken in a spicy, smoky salsa verde stuffed into soft corn tortillas and baked with cheese.
Luscious roasted lamb ribs with a robust whole grain mustard sauce.
A 15-minute French classic made with fresh, inexpensive ingredients.
These special tacos are sold by bicycle vendors in Mexico, and they get better as they sit.
Roasted in the oven and basted with beer, these German-style pork sausages turn out juicy, tender, and lightly browned all over.
Instead of grainy ricotta cheese, this ziti gets a drizzle of Parmesan cream.
Simple, bold ribs with a spicy rub and a fruity, smoky apricot sauce.
A gooey, crusty, amazing mashup of a burger.
Tortillas rolled up around a cheddar-based filling and completely enveloped by a rich red chili sauce, then topped with even more melted cheese.
Stuff your sandwiches with creamy avocado and spicy chorizo sautéed with poblano peppers.
The classic Chicago roast beef sandwich, whenever you want it.
This Cuban dish of shredded stewed beef flavored with a vinegary tomato and pepper sauce is a natural choice for the slow cooker.
Topped with a tangy, rich sun-dried tomato and caper relish.
A sandwich inspired by Chinese sesame pancakes, packed with Peking-style roast duck.
The best roasted vegetable sandwich you can construct for a crowd.
Juicy pork, pickled onions, jalapeños, beans, and gooey melted Oaxaca cheese all packed into one giant sandwich.
The classic New Orleans cold cut and olive salad sandwich gets pressed.
A large format pressed sandwich filled with turkey, sharp cheddar cheese, bacon, and sautéed broccoli rabe.
Hearty and crispy vegan chickpea patties flavored with cumin and coriander, topped with a bright tahini-based slaw.
Rich slow-cooked pork and melty Provolone, balanced with bold broccoli rabe.
This pulled pork is vinegary and mildly sweet.
Crispy fish tacos served with spicy mayo, cabbage, and pickled red onions.
Deep fried bacon-wrapped hot dogs topped with a quick salsa.
The slow-cooked, crisply charred effect, no rotisserie required.
An easier spin on the Cubano.
Get your grilled cheese party poppin'.
Hearty sandwiches stuffed with fried eggplant, refried beans, roasted chilies, and pickled red onions, served in a toasted roll doused in enchilada sauce.
The secret is to let it rest before eating so the olive juices get absorbed into the bread.
Spicy, savory, and crunchy all at once: the best kind of sacrilege.
These tiny triple-decker sandwiches are buttery, toasty, and oozing with cheese.
As classic as it gets, no changes or additions necessary.
Sweet corn and black beans balance the heat in this hearty soup.
Crazy-tender barbacoa made with oxtails and a blend of fruity chilies.
Pickled onions and jalapeños brighten this junk food classic.
Meatballs, browned and smoky.
Grilling on a wood plank imparts a nice smokiness here.
Pull-apart tender meat and ultra-crisp skin: It's not the most gorgeous roast in the world, but you'd be hard pressed to find one more flavorful.
The best elements from three of our favorite burgers in the world, combined into one glorious sandwich.
Sweet and smoky charred corn gets zesty with a sprinkle of Cotija cheese.
The undisputed king of the taco cart.
Crab meat and chickpeas join forces in these harissa mayo-doused sliders.